Plant Foods for Human Nutrition

, Volume 56, Issue 2, pp 175–182

Effect of fermentation on sorghum protein fractions and in vitro protein digestibility

  • Nabila E. Yousif
  • Abdullahi H. El Tinay

DOI: 10.1023/A:1011140602122

Cite this article as:
Yousif, N.E. & El Tinay, A.H. Plant Foods Hum Nutr (2001) 56: 175. doi:10.1023/A:1011140602122


Changes in pH, titratable acidity, total soluble solids and proteins ofDabar sorghum (Sorghum bicolor (Linn) Moench.) during naturalfermentation at 37 °C for up to 36 h were monitored. The pH ofthe fermenting material decreased sharply with a concomitant increase in the titratable acidity. Total soluble solids increased with progressivefermentation time. The crude protein and non-protein nitrogen slightlyincreased during the last stages of fermentation. The in vitroprotein digestibility markedly increased as a result of fermentation.The globulin plus albumin fractions increased significantly (p ≤ 0.05)during the first 8 h of fermentation. Kaffirin fraction decreasedduring the first 8 h of fermentation but increased sharply as fermentationprogressed. Cross-linked kaffirins fluctuated during the fermentationprocess. Glutelin like protein, which was the minor fraction, trueglutelins, the second most abundant fraction, together with non-extractableproteins fluctuated during the fermentation process.

Fermentation In vitro protein digestibility Proteinfraction Solubility Sorghum 

Copyright information

© Kluwer Academic Publishers 2001

Authors and Affiliations

  • Nabila E. Yousif
    • 1
  • Abdullahi H. El Tinay
    • 1
  1. 1.Department of Food Science and Technology, Faculty of AgricultureUniversity of KhartoumShambatSudan

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